Chocolate Kahlua Truffles

1¾ cups finely chopped pecans
¾ cup Kahlua
1 cup salted butter, room temperature
3 cups confectioners sugar
2 lb. semi-sweet chocolate chips

In a glass bowl, place the chopped pecans and pour the Kahlua over them. Cover with plastic wrap, refrigerate and let soak overnight. The next day, in a large mixing bowl, using an electric mixer on medium speed, beat together butter and confectioners sugar until fluffy (about 3-4 min). Drain the pecans and discard remaining Kahlua and add to butter mixture. Place chocolate chips in a large mixing bowl over a saucepan filled 1/3 with water, so that the water doesn't actually touch the bottom of the bowl. Set on low heat and allow chocolate to melt. When chocolate is completely melted, remove from heat and fold in butter mixture. Place mixture in refrigerator for about an hour to set. Using a spoon, shave small portions of the chocolate mixture and using your hands roll into small bite-sized spheres.